Caraway red cabbage Alsacienne

  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 teaspoon ground cloves
  • 1 large onion, diced
  • 1/2 cup dry white wine
  • 2 Rome Beauty apples, peeled, cored and diced
  • 1/4 cup Caraway Seed Vinegar (see following recipe)
  • 1 3- to 4-pound red cabbage, shredded
  • 1 teaspoon salt
  • 1/2 cup red currant or apple jelly
  • 2 tablespoons sugar
  • 3 slices bacon, diced
  • 2 tablespoons brown sugar
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon freshly grated nutmeg

Melt butter in large non-aluminum pot over medium heat. Add onion and sauté until tender and light golden. Add apple and sauté until soft and pale golden, about 5 minutes. Add cabbage and toss until well combined. Increase heat to medium high and cook until cabbage is limp, about 2 to 3 minutes. Add sugars and sauté until they melt and begin to caramelize. Stir in spices, wine and vinegar and bring to boil. Cover partially, reduce heat to medium and continue cooking, stirring occasionally to prevent burning, until cabbage is tender, about 45 minutes. Season with salt. Blend in jelly, stirring until dissolved. Continue simmering gently, uncovered, 5 to 10 minutes.

Sauté bacon in small skillet until limp and slightly browned. Blend in flour and cook 1 to 2 minutes. Add to cabbage and cook, stirring, until thickened. Makes about 1 quart

Caraway Seed Vinegar

  • 2 tablespoons caraway seed
  • 1 quart red wine vinegar or cider vinegar

Gently bruise caraway seed using mortar and pestle. Place in center of 3-inch square of double-thickness cheesecloth and tie with string. Place in tall I-quart glass bottle. Bring vinegar to simmer, then pour into bottle to fill. Cap and seal. Let stand in cool, dark area for about 10 days to infuse before using. Remove caraway seed and discard.